Mochi: Difference between revisions

Mochi is a variation of a low-calorie, low-fat rice cake. The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, ''Oryza sativa'' var. ''glutinosa'', glutinous sticky rice, glutinous rice, waxy rice, botan rice, ''biroin chal'', mochi rice, pearl rice, and ''pulut''),<ref name="Schilling">{{Citation|last1=Schilling|first1=Robert Louis|title=Method of producing granulated and powdered mochi-like food product and wheat flour substitute|date=Sep 30, 2014|url=http://www.google.com/patents/US8846128|last2=Schilling|first2=Jennifer|access-date=2016-03-18}}</ref> whether brown or white, is best for mochi-making, as long-grain varieties will not expand perfectly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavourings are important for nutritive value and taste. However, additives can cause breakage of the mass, so should not be added to the rice before the cake is formed. The cake must be steamed (rather than boiled) until it gains a smooth and elastic texture. The balls of rice are then flattened and cut into pieces or shaped into rounds.<ref name=":62"/> The machines for mass production are a hugely expensive investment, and the product should have the proper moisture, to appeal to consumers.{{citation needed|date=July 2020}}